[Arigato no Sato (HICHIFUKU BREWING CO., LTD. Hekinan Plant)]
See how "shirodashi" white soy sauce stock is made at its original manufacturer's plant
Shirodashi—white soy sauce stock—is made with a white soy sauce base with the addition of dried bonito, shiitake mushrooms, kelp and other stock ingredients. The clear, amber-colored liquid is full of umami, and can be used in a wide range of dishes to add delicious flavors, while keeping intact the natural colors and tastes of the ingredients. This flavoring was first produced in Japan by Hichifuku Brewing in 1978. The richer, more concentrated dashi stock infuses ingredients with flavors in small amounts, in a shorter time, and is well-received among professional chefs, too. At "Arigato no Sato", you can see how this elixir of umani is made—prepping, bottling, and all—and after the tour, enjoy sampling dishes made with it.
A Hichifuku Brewing's employee who is involved in the production of shirodashi will guide you through the plant
Upper left: All the machinery in the plant is scrubbed and polished until it is clean and shiny, Upper right: Bottling, one of the production processes, Bottom: Written on the preparation tank is the word "Arigato"
|Address||Yamagamimachi 2-7, Hekinan City, Aichi (Hichifuku Brewing Co., Ltd. Hekinan Plant)|
|Phone||+81-566-41-1508 (Japanese only)|
|Tour times||9:00 a.m. to 4:00 p.m. (Last admission at 3:00 p.m.)|
|Holidays||Year-end and New Year's, etc., Obon (Production line is closed on Saturdays, Sundays, and holidays)|
|Admission fee||Tour Free|
|Access||Take the JR Tokaido Main Line from "Mikawa-Anjo Station" of JR Tokaido Shinkansen for approx. 7 minutes, alight at "Kariya Station". Take the Meitetsu Mikawa Line for approx. 18 minutes, alight at "Shinkawa-machi Station", and walk for approx. 13 minutes.|
updated on Mar 25, 2019
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